Description
These Strawberry Cheesecake Bars feature a buttery shortbread crust topped with a luscious strawberry sauce and a smooth cream cheese filling. Baked to perfection and swirled with additional strawberry sauce, this dessert offers a perfect balance of sweet and tangy flavors. Ideal for make-ahead treats and guaranteed to impress at any gathering.
Ingredients
Strawberry Sauce
- 2 ½ cups sliced strawberries
- ½ cup granulated sugar
Shortbread Crust
- 1 cup butter (room temperature)
- ¼ cup granulated sugar
- 1/3 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
Cheesecake Filling
- 24 ounces cream cheese (room temperature)
- 1 cup granulated sugar
- ½ cup full-fat sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
Instructions
- Prepare Strawberry Sauce: In a medium saucepan over medium heat, combine 2 ½ cups sliced strawberries and ½ cup granulated sugar. Cook for 10 to 13 minutes, breaking down the strawberries with a wooden spoon until softened. Transfer the hot mixture to a blender or food processor and pulse until it forms a smooth puree. Set aside.
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper for easy removal of the bars later.
- Make Shortbread Crust: In a medium bowl, beat together 1 cup butter, ¼ cup granulated sugar, and 1/3 cup powdered sugar with a hand mixer on medium speed until well combined and creamy. Add 2 teaspoons vanilla extract, 2 ¼ cups all-purpose flour, and ¼ teaspoon salt. Beat until the dough forms and the flour is fully incorporated.
- Bake Crust: Press the shortbread dough evenly into the bottom and edges of the prepared pan. Bake for 20 minutes or until the edges are slightly golden. Remove from oven and allow to cool while preparing the filling.
- Make Cheesecake Filling: In a large bowl, beat 24 ounces cream cheese and 1 cup granulated sugar on medium speed until smooth and creamy. Scrape down the bowl as needed. Add ½ cup sour cream and 1 teaspoon vanilla extract; beat until incorporated. Add the eggs one at a time, beating well after each addition and scraping down the bowl to ensure even mixing.
- Assemble Bars: Pour ¾ cup of the prepared strawberry sauce evenly over the cooled shortbread crust. Next, pour the cheesecake filling on top and spread it evenly to the edges of the pan. Add spoonfuls of the remaining strawberry sauce on top of the cheesecake batter and swirl gently with a skewer or butter knife to create a marbled effect.
- Bake Cheesecake Bars: Bake in the preheated oven for 35 to 45 minutes, until the edges are set and no longer jiggle, but the center still has a slight wobble resembling jello when the pan is gently shaken. After baking, crack the oven door and leave the cheesecake bars inside to cool gradually to room temperature.
- Chill and Serve: Once cooled to room temperature, transfer the bars to the refrigerator and chill overnight to fully set. Cut into 9 bars and serve chilled.
Notes
- Use room temperature cream cheese and butter for smoother mixing and better texture.
- Do not overbake the cheesecake bars; a slight jiggle in the center ensures creamy consistency.
- Parchment lining the pan makes for easier removal of the bars.
- Allowing the bars to chill overnight improves their texture and flavor melding.
- Swirling the strawberry sauce adds a beautiful marbled appearance and extra flavor bursts.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
